PALEO THUMBPRINT COOKIES

One of my sister in-law’s makes delicious thumbprint cookies. I could eat only that for the rest of my life and be completely satisfied. Alas, I cannot, and she lives about an hour away so I can’t just stop by her house and force ask her nicely to make them for me my kids.
  Since we’ve been on a no sugar kick lately, I decided to try my hand at baking sugarfree, gluten free, egg free (yada yada yada) cookies.
These were ah-mazing. 1st off I decided to use honey as the sugar substitute. Now I’ll be the first to tell the world that I am NOT a fan of honey. Just never was, so naturally I was a little hesitant to put it in. (It was all I had). But I think that’s what made the cookie so great. Maybe I do like honey after all!

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PALEO THUMBPRINT COOKIES
(Valentine’s edition)
-2 cups almond flour
-1/2 tsp salt
-1/4 tsp baking soda
-1/4 tsp nutmeg
-1/4 c ghee or clarified butter, room temp
-1/4 c honey
-1 tbl pure vanilla extract
-all fruit raspberry jam

-Preheat oven to 325°
-Mix all dry ingredients into a bowl.
-Put in ghee, and vanilla extract. Combine with your mixer. While mixer is running add in your honey.
-Dough will be crumbly.
2 options:
1. Roll into balls and refrigerate for 20 min. Place on parchment paper. Press middle down, cook for 5 min, remove and fill with jam, place back into oven until cookie is golden brown.
2. Make a “crust” by pressing dough into baking dish. Poke a few holes in the bottom. Cook for 10 min. Remove and fill middle with jam. Place back in oven and cook another 10 min or until sides are golden brown.

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My husband just informed me after consuming almost the whole thing that apricot jam would rock on this. 🙂

Let cool completely before eating

Whole30: no
Paleo: yes

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